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Thursday, May 12, 2011

White Cake

Strawberry shortcake is one of my favorite desserts to eat in the spring. I like my cake oozing with danish dessert, fresh cut strawberries and alot of whipped cream. I've eaten this yummy dessert made with the cute little round "sponge cakes" that Hostess makes and I've eaten it made with the "White Boxed Cake", I've even eaten it with "angel food cake". All of them are fine and taste good...but I knew there had to be something out there that was just a "tad bit better", a little more tasty and something that would leave me craving strawberry shortcake in my sleep! I was determined to find a recipe that would do just that...after a long hunt I found an old recipe and decided to give it a try. Having said that...YES, I craved it in my sleep! Its a very moist, scrumptious cake that would be delish just frosted and served as is...but I took it up a notch. I made a tasty cheesecake, creamy frosting and topped it with danish dessert and fresh cut strawberries AND THEN I TOPPED that with WHIPPED CREAM! Ummmmm.... NO, this dessert is NOT DIET friendly BUT, really....you have to try this...its to die for! What fun is life if you don't live a little...EAT this and LIVE!!!

White Cake
2 1/4 c. flour
1 1/2 c. sugar
1 t. salt
3 1/2 t. baking powder

In a large mixing bowl, combine ingredient and stir.

1 1/4 c. milk
Oil
1 cube BUTTER, softened but NOT melted
1 T vanilla
3 eggs

Pour the milk in a 2 c. measuring cup...then add enough oil to bring the liquid up to 1 1/3 c. Add the milk/oil mixture, butter and vanilla to flour mixture. Beat on medium for 2 minutes. Add eggs, continue beating for 2 more minutes.

Spray 3 round cake pans (I only used 2 pans and the cake batter flooded over into my oven) with pan coating. Pour cake batter into pans, dividing the batter as evenly as possible. Bake at 350 degrees for 20-25 minutes or until your cake passes the toothpick test. Cool cakes and then FREEZE cakes in pans. This will make it easier to frost. When ready to frost, remove cakes from freezer and let them warm up for about 7-10 minutes, just enough so that you can remove the cake from the pan. You don't want them completely thawed or your frosting will be difficult to spread. Frost with your favorite frosting OR try the recipe below.

Cheese Cake Frosting:

1 c. powdered sugar
1 8oz. cool whip
1 8oz. cream cheese, room temp or warmed in the microwave for 30 seconds (without foil of course) to soften

Whip until smooth. Spread frosting between each layer and on top...but not the sides.
Top with prepared Danish Dessert, fresh cut strawberries and whipped cream!!! YUMMMMMY!!!

*Cake MUST be refrigerated if frosted with Cheese Cake Frosting.

Enjoy this heavenly dessert!
Julie~

1 comment:

  1. This sounds so delicious. I can't wait to try it. If you go to my blog (peggyspantry.blogspot.com) and find pomegranate cheesecake with homemade Danish dessert, you will see a recipe for making your own Danish dessert in any flavor. Try it. It is very easy. Thanks.

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